Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transformâ are unified but not uniform. This book brings much-needed scholarly attention to the regionâ s culinary cultures while teasing apart the tangled histories and knotted migrations of food.
Akin to the region itself, the culinary repertoires that comprise Levantine cuisine endure and transformâ are unified but not uniform. This book brings much-needed scholarly attention to the regionâ s culinary cultures while teasing apart the tangled histories and knotted migrations of food.
Edited by Anny Gaul, Graham Auman Pitts, and Vicki Valosik
Inhaltsangabe
1. A Note on Transliteration 2. Preface 3. Introduction: Making Levantine Cuisine (Anny Gaul and Graham Auman Pitts) 4. Part I: Making Levantine Food Cultures * 1. When Did Kibbe Become Lebanese? The Social Origins of National Food Culture (Graham Auman Pitts and Michel Kabalan) * 2. Adana Kebabs and Antep Pistachios: Place, Displacement, and Cuisine of the Turkish South (Samuel Dolbee and Chris Gratien) * 3. The Transformation of Sugar in Syria: From Luxury to Everyday Commodity (Sara Pekow) * 4. Pistachios and Pomegranates: Vignettes from Aleppo (Essay and Recipe) (Antonio Tahhan) 5. Part II: Revisiting Foodways in Israel-Palestine * 5. Palestinian Urban Food Venues as Contact Zones between Arabs and Jews during the British Mandate Period (Dafna Hirsch) * 6. The Companion to Every Bite: Palestinian Olive Oil in the Levant (Anne Meneley) * 7. Even in a Small Country Like Palestine, Cuisine Is Regional (Essay and Recipes) (Reem Kassis) 6. Part III: Levantine Cuisine beyond Borders * 8. Embodying Levantine Cooking in East Amman, Jordan (Susan MacDougall) * 9. Shaksh¿ka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century (Noam Sienna) * 10. Unmaking Levantine Cuisine: The Levant, the Mediterranean, and the World (Harry Eli Kashdan) * 11. Fine Dining to Street Food: Egypt's Restaurant Culture in Transition (Essay and Recipes) (Suzanne Zeidy) 7. Conclusion: Writing Levantine Cuisine (Anny Gaul with poetry by Zeina Azzam) 8. Further Reading and Cooking 9. Contributors 10. Index
1. A Note on Transliteration 2. Preface 3. Introduction: Making Levantine Cuisine (Anny Gaul and Graham Auman Pitts) 4. Part I: Making Levantine Food Cultures * 1. When Did Kibbe Become Lebanese? The Social Origins of National Food Culture (Graham Auman Pitts and Michel Kabalan) * 2. Adana Kebabs and Antep Pistachios: Place, Displacement, and Cuisine of the Turkish South (Samuel Dolbee and Chris Gratien) * 3. The Transformation of Sugar in Syria: From Luxury to Everyday Commodity (Sara Pekow) * 4. Pistachios and Pomegranates: Vignettes from Aleppo (Essay and Recipe) (Antonio Tahhan) 5. Part II: Revisiting Foodways in Israel-Palestine * 5. Palestinian Urban Food Venues as Contact Zones between Arabs and Jews during the British Mandate Period (Dafna Hirsch) * 6. The Companion to Every Bite: Palestinian Olive Oil in the Levant (Anne Meneley) * 7. Even in a Small Country Like Palestine, Cuisine Is Regional (Essay and Recipes) (Reem Kassis) 6. Part III: Levantine Cuisine beyond Borders * 8. Embodying Levantine Cooking in East Amman, Jordan (Susan MacDougall) * 9. Shaksh¿ka for All Seasons: Tunisian Jewish Foodways at the Turn of the Twentieth Century (Noam Sienna) * 10. Unmaking Levantine Cuisine: The Levant, the Mediterranean, and the World (Harry Eli Kashdan) * 11. Fine Dining to Street Food: Egypt's Restaurant Culture in Transition (Essay and Recipes) (Suzanne Zeidy) 7. Conclusion: Writing Levantine Cuisine (Anny Gaul with poetry by Zeina Azzam) 8. Further Reading and Cooking 9. Contributors 10. Index
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